Kids Chicken Salad Sushi Rolls Rachael Ray Food

WARM CHOPPED CHICKEN PICATTA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING

Steps:

• Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
• Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
• Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
• Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

KIDS CHICKEN SALAD SUSHI ROLLS - RACHAEL RAY

Steps:

• Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
• Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
• Remove from heat and let sit in water 10 minutes.
• When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
• In a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (This is basic version; can add any desired seasonings.) Stir until thoroughly combined.
• To make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
• Using a rolling pan, "roll" slice out a bit, just to flatten and soften.
• Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
• Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
• Starting at one short end, roll up like a sushi roll.
• Repeat with 3 more slices of bread to make 4 rolls total.
• Chill for 10 minutes; then cut crosswise into smaller rolls.